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Balsamic Brussels Sprouts with CranberriesBalsamic Brussels Sprouts with Cranberries
Balsamic Brussels Sprouts with Cranberries
Balsamic Brussels Sprouts with Cranberries
This recipe for Balsamic Brussels Sprouts with Cranberries is not your typical roasted Brussels sprouts recipe. It’s absolutely packed with flavor, from the maple balsamic vinaigrette to the candied walnuts and dried cranberries. Even the most skeptical eater is going to devour these veggies!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Balsamic Brussels Sprouts with Cranberries
Balsamic Brussels Sprouts with Cranberries
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
FOR THE BRUSSELS SPROUTS: 2 pounds Brussels sprouts, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup dried cranberries
Balsamic glaze, for drizzling
FOR THE CANDIED WALNUTS: 1 tablespoon butter
2 tablespoons granulated sugar
½ cup walnuts, chopped
Directions
  1. Heat oven to 425 F.
  2. Add the Brussels sprouts to a large bowl.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper.
  4. Drizzle the dressing over the Brussels sprouts and toss well to combine.
  5. Spread the Brussels sprouts evenly onto a large baking sheet.
  6. Bake for 20 to 25 minutes, until tender and a little crispy on the outside.
  7. While the Brussels sprouts are roasting, make the candied walnuts.
  8. In a medium saucepan over medium heat, melt the butter.
  9. Add the sugar and walnuts; stir to combine.
  10. Cook the walnuts for 5 minutes, stirring frequently to prevent them from burning.
  11. Immediately transfer the walnuts to parchment paper, separating them so they don’t stick together. Let cool.
  12. Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
  13. Add the candied walnuts and dried cranberries; drizzle with balsamic glaze.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE BRUSSELS SPROUTS: 2 pounds Brussels sprouts, halved
Bulk Brussels Sprouts
Bulk Brussels Sprouts, 1 Pound
$5.99/lb$5.99/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 tablespoon balsamic vinegar
L&B Italian Balsamic Vinegar
L&B Italian Balsamic Vinegar, 16.9 Ounce
Deal
$4.49 was $4.99$0.27/oz
1 tablespoon maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
2 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
¼ teaspoon pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
½ cup dried cranberries
L&B Dried Cranberries
L&B Dried Cranberries, 6 Ounce
$5.99$1.00/oz
Balsamic glaze, for drizzling
Monini Balsamic Glaze
Monini Balsamic Glaze, 8.8 Ounce
$7.49$0.85/oz
FOR THE CANDIED WALNUTS: 1 tablespoon butter
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
2 tablespoons granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
½ cup walnuts, chopped
L&B Chopped Walnuts
L&B Chopped Walnuts, 4 Ounce
Deal
$5.49 was $5.99$1.37/oz

Directions

  1. Heat oven to 425 F.
  2. Add the Brussels sprouts to a large bowl.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper.
  4. Drizzle the dressing over the Brussels sprouts and toss well to combine.
  5. Spread the Brussels sprouts evenly onto a large baking sheet.
  6. Bake for 20 to 25 minutes, until tender and a little crispy on the outside.
  7. While the Brussels sprouts are roasting, make the candied walnuts.
  8. In a medium saucepan over medium heat, melt the butter.
  9. Add the sugar and walnuts; stir to combine.
  10. Cook the walnuts for 5 minutes, stirring frequently to prevent them from burning.
  11. Immediately transfer the walnuts to parchment paper, separating them so they don’t stick together. Let cool.
  12. Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
  13. Add the candied walnuts and dried cranberries; drizzle with balsamic glaze.